Cannellini Bean and Tuna Conserva Salad with Giardiniera | James Beard Foundation

Ingredients

• 5 radishes, halved
• 1 small carrot, peeled and cut into 4-inch strips
• 1 stalk celery, cut into 4-inch strips
• 1/2 red bell pepper, seeded and cut into 4-inch strips
• 1/2 cup cauliflower, cut into bite-sized florets
• 3 large cloves garlic, peeled and crushed
• 3 sprigs oregano
• 3 sprigs thyme
• 1 1/2 cups Champagne vinegar
• 3/4 cup plus 2 tablespoons water
• 2 bay leaves
• 1 tablespoon sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black peppercorns
• 1 teaspoon fennel seeds
• 1 1/4 cups dried cannellini beans (or any other white bean)
• 10 cups water, divided
• 2 sage leaves
• 2 large cloves garlic, peeled
• 1 1/2 tablespoons extra virgin olive oil
• Coarse sea salt to taste
• 2 cups light extra virgin olive oil
• 4 whole garlic cloves, peeled
• 2 sprigs thyme
• 1/2 teaspoon whole black peppercorns
• One 3-inch strip lemon peel (peeled with a vegetable peeler, without the white pith)
• 3/4 pound fresh albacore tuna, cut into two 6-ounce portions and brought to room temperature
• 1/2 onion, thinly sliced